Introduction

A Vegetarian alternative to the classic Chicken Noodle Soup. This soup is hearty, flavorful, very low cal, and full of good for you veggies! The broth can be used in other recipes as a substitute for veggie broth, which I hate, or any meat broth.
A Vegetarian alternative to the classic Chicken Noodle Soup. This soup is hearty, flavorful, very low cal, and full of good for you veggies! The broth can be used in other recipes as a substitute for veggie broth, which I hate, or any meat broth.

Directions

To Make Broth:Mince or chop mushrooms very fine.Add Water, 2 lb mushrooms, all but 1/2 cup onions, garlic, basil, bay leaf and salt into a large pot. Bring to boiling, then reduce to a simmer. Partially cover. Allow to simmer for 60 - 90 minutes. Strain through very fine strainer and keep about a 1/2 cup of the mushroom/onion/garlic mix and return to broth.

Can make broth in advance, and refrigerate or freeze.

To Finish Soup:Bring broth back to boiling. Add egg noodles, remaining onion, broccoli, carrot, asparagus, celery, corn, and any other veggie you prefer. Cook until noodles have only 1 or 2 minutes and add the remaining mushrooms (sliced). Garnish with fresh parsley.

Be experimental. Add the veggies you like. If you like crunchy veggies like I do, don't put them in at the same time as the noodles - wait a few minutes.

Makes roughly 12 1-cup servings.

EDIT: If you are vegan, or simply like whole wheat better than egg, whole wheat noodles may be used in place of the egg noodles.

i absolutely love mushrooms and veggies, so this was a great recipe to try. also, i was able to refrigerate the soup and use it for a few days because i didn't have time to cook! great recipe!!!
- 5/29/07